How to make fish meatballs

Preparation materials: 500 grams of fish, 125 grams of cornstarch, 400 grams of water, 1 egg white, 18 grams of salt, 1 tablespoon of monosodium glutamate (MSG), 10 grams of green onion, 10 grams of minced ginger

1, the market to buy a fresh fish tail, sliced off the fish meat.

2, the knife flat scrape down the fish. Note that the direction of the fish spines to scrape, so that the scraping is meat, the spines will remain in the skin of the fish.

3, the fish meat put some ginger minced, deodorization.

4, put the fish meat into a blender and add 500 grams of water. To make fish balls, the ratio of fish meat to water is one to one.

5, stir into fish paste, relatively thin.

6, add one and a half spoons of salt and 10 grams of lard, take out the paw paw clockwise stirring on the strength.

7, add salt and stir, is to let the fish paste on the strength. After you feel the fish paste is strong, you can test the water. See if the fish ball can float, can float even if successful.

8, the pot of warm water, under the fish balls. Look at the left hand squeeze, the right hand with a spoon to catch.

9, all the fish balls under good, open medium heat to boil can be, fish balls are easy to cook, if the cooking time is long fish balls cooked old is not good.